Cinnamon Yogurt Scones



Makes 8 Scones

  • 2 cups unbleached all purpose flour
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled, cut into 1/2″ cubes
  • 1 teaspoon ground cinnamon
  • 1 6 oz container of Light Vanilla Yogurt
  • 3 tablespoons heavy cream


  1. Preheat oven to 220 degrees C.  Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl add the flour, brown sugar, baking powder, baking soda and salt.  Mix lightly with a whisk.  Add the butter and use a pastry cutter or your hands to mix in the butter to make a coarse meal.  Add the cinnamon and stir to combine.  Add the yogurt and heavy cream and mix just until the dough begins to come together.  Turn out onto a lightly floured board or counter.  Pat the mixture together to make an 8 inch circle.  Use a bench scraper or long knife and cut into 8 wedges.  Place on prepared baking sheet.
  3. Bake 14-16 minutes or until the scones are lightly browned and a tester comes out clean.  Cool slightly and devour.

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